1 ROOT CAUSE ANALYSIS Root Cause Analysis Root-cause analysis is gaining significance in the globally changing business environment since problems arise necessitating for more sophisticated techniques of handling and solving them. Andersen and Fagerhaug (2013), argue that it is an approach that enables business owners to respond to the question of why a problem occurred, identifying the origin of a problem following a set of stages with tools connected to it. It is used to look for the initial cause of the problem. From competition to customer satisfaction challenges, to the quality of goods and services provided; organizations and enterprises are obliged to be innovative incessantly. One of the tools I would use is the five why's since it is useful in any problem-solving procedure. Mostly, it is employed in the analysis stage as an analytical tool. It is a simple tool that allows one to get to the bottom of the problem and it is inherently subjective by nature and requires to be backed up by both qualitative and quantitative analysis. Also, it needs that after the discovery of the cause of a problem that the results from quantitative and qualitative data are fed into the resolution development. Moreover, it employs a question-asking technique to sightsee the cause-effect association causing the problem. In essence, the problem solver repetitively asks “why” in anticipation of a significant inference being arrived at. Usually, at least five questions ought to be asked. The Five Why's begins with a statement that needs to be understood and then followed by asking whether the account is valid. It is then trailed by asking why the report is accurate continuously until there is no other answer to the question. The fifth number is when one has already identified the cause of the problem. While some problems' causes can be defined in the first four stages, there are some that go even beyond the fifth extra question if the actual causative is yet to be well-known instead of just resolving for an incomplete inference. Another tool that I would use is the cause-effect that has other terms such as the Fishbone, Fishikawa, Ishikawa, and Herringbone. Here, the different causes are categorized into groups using pointers in the diagram showing how the causes move towards the unconventionality. These classes are not distinct, but respective groups consist of apparatus, approaches, dimensions, resources, surroundings, and persons. Basically, this tool is a causal procedure and strives for understanding the likely reasons by querying interrogations like “what happened in reality,” “at that time,” “wherever,” “why,” “in what way,” and “so what” till a conceivable reason is acknowledged, and the outcome and implication is scrutinized for each group. I would employ the five why’s when addressing a problem to do with daily sales if there are reduced sales than other times. This way, I will b.

1. 1
ROOT CAUSE ANALYSIS
Root Cause Analysis
Root-cause analysis is gaining significance in the globally
changing business environment since problems arise
necessitating for more sophisticated techniques of handling and
solving them. Andersen and Fagerhaug (2013), argue that it is
an approach that enables business owners to respond to the
question of why a problem occurred, identifying the origin of a
problem following a set of stages with tools connected to it. It
is used to look for the initial cause of the problem. From
competition to customer satisfaction challenges, to the quality

2. of goods and services provided; organizations and enterprises
are obliged to be innovative incessantly.
One of the tools I would use is the five why's since it is useful
in any problem-solving procedure. Mostly, it is employed in the
analysis stage as an analytical tool. It is a simple tool that
allows one to get to the bottom of the problem and it is
inherently subjective by nature and requires to be backed up by
both qualitative and quantitative analysis. Also, it needs that
after the discovery of the cause of a problem that the results
from quantitative and qualitative data are fed into the resolution
development. Moreover, it employs a question-asking
technique to sightsee the cause-effect association causing the
problem. In essence, the problem solver repetitively asks “why”
in anticipation of a significant inference being arrived at.
Usually, at least five questions ought to be asked. The Five
Why's begins with a statement that needs to be understood and
then followed by asking whether the account is valid. It is then
trailed by asking why the report is accurate continuously until
there is no other answer to the question. The fifth number is
when one has already identified the cause of the problem. While
some problems' causes can be defined in the first four stages,
there are some that go even beyond the fifth extra question if
the actual causative is yet to be well-known instead of just
resolving for an incomplete inference.
Another tool that I would use is the cause-effect that has other
terms such as the Fishbone, Fishikawa, Ishikawa, and
Herringbone. Here, the different causes are categorized into
groups using pointers in the diagram showing how the causes
move towards the unconventionality. These classes are not
distinct, but respective groups consist of apparatus, approaches,
dimensions, resources, surroundings, and persons. Basically,
this tool is a causal procedure and strives for understanding the
likely reasons by querying interrogations like “what happened
in reality,” “at that time,” “wherever,” “why,” “in what way,”
and “so what” till a conceivable reason is acknowledged, and
the outcome and implication is scrutinized for each group.

3. I would employ the five why’s when addressing a problem to do
with daily sales if there are reduced sales than other times. This
way, I will be able to determine what happened and reach a
conclusion on the bottom of the problem.
In another scenario, I would employ cause-effect tool if the
customers are complaining about the quality of services
rendered to them since it would enable me to sightsee all the
possible causes of the complaint before settling at any
resolution. This will also help in eradicating the problem of
poor quality of services entirely and primarily without
recurring.
In my final paper, I would consider using the cause-effect
analysis tool due to its full usage. It combines other analysis
tools with it bringing out the best resolution. Furthermore, it
integrates thinking with a kind of thoughts diagram driving one
to think through all potential origins of a problem, instead of
those that are utmost apparent.
References
Andersen, B., & Fagerhaug, T. (2013). ASQ pocket guide to
root cause analysis.
https://www.isixsigma.com/tools-templates/cause-
effect/determine-root-cause-5-whys/
https://www.mindtools.com/pages/article/newTMC_03.htm
Running Head: DAY TWO FOOD LOG 1
DAY TWO FOOD LOG
9

4. Day Two Food Log
Students Name
Institution Affiliate
Day Two Food Log
Time of Day
Food and Beverage
Amount/Measurement
Breakfast
· Green Tea
· Quinoa Breakfast Bowl
300ml
300 grams
Snack Time
· Apple slices with almond butter
250 grams
Lunch
· Raw mazing’s Avocado Kale Pesto with Zucchini Noodles
· Pineapple sauce
400 grams
138g cup
Dinner
· Fried Chicken Breast
· Barbecue Sauce
· Pawpaw
400 grams
138g cup

5. Quarter fruit (250 grams)
· Water
50.01 oz.
Grains group
This group contains both whole grains and refined grains
although refined grains do not contain the nutrients of whole
grains. In my plate, I have incorporated the quinoa whole grains
in preparing the quinoa breakfast bowl.
Vegetables group
This group occupies the biggest portion of day two’s diet
and is made up of the dark green vegetables, kales, on the
Barbecue Sauce and Raw Mazing’s Avocado Kale Pesto with
Zucchini Noodles. Additionally, the tomato from the tomato
sauce provides vegetable nutrients. Further, the garlic
ingredient on the quinoa breakfast bowl.
Fruits group
The group is an important element of the day’s diet
containing vital nutrients for the body’s use. In my plate I have
incorporated fruits such as pineapple, avocado, apple and the
pawpaw in the meals and sauces taken.
Dairy group
This group comprise of milk products and other elements
that supply the body with both calcium and vitamin D. My plate
contains the pine nuts to supply both calcium and vitamin D.
Protein group
To help build and maintain body tissues, my plate contains
proteins such as eggs in the quinoa breakfast bowl and chicken
meat from the fried chicken.
Oils group
These are fats that are liquid in the room temperature and
supply the body with important nutrients. On my plate they are
represented by pine nuts used as an ingredient of Raw Mazing’s
Avocado Kale Pesto with Zucchini Noodles and the cooking oil

6. used to fry the chicken meat.
Empty calorie foods
This group supplies the body with calories with little or no
calories. To minimize on calories intake my plate has only one
source of empty calories, the butter ingredient.
Total calories
This is a summation of the calories used while the body is
active and those which the body uses when not active.
Daily Requirements
Grains group- 450 grams
Vegetables group- 400 grams
Fruits group- 400 grams
Dairy group- 48 grams
Protein group- 80 grams
Oils group- 126 grams
Total calories- 2,500
Weakly Vegetable Requirements
Dark Green vegetables- seven cups
Orange vegetables- 5.25 cups
Beans and Peas- 3.5 cups
Starchy Vegetables- 3.5 cups
Other Vegetables- 3.5 cups
Intake Table
Your Intake
My Plate (DRI)
Recommended Intake
Are You Over
Or Under Recommendation?
Total Calories
Total calories- 2,650
2,500

7. Over
Grams of Protein
52 grams
48 grams
Over
Percentage of Calories
from Protein
52 grams of proteins * 4= 208 grams
208 of 2650 =7.84
6%
Over
Grams of Carbohydrates
1722
65%
As recommended
Percentage of Calories
from Carbohydrates
1722*100 divided by 2650 = 65%
65%
As recommended
Grams of Dietary Fiber
25 grams
30 grams
Below
Added Sugars
28 grams
25 grams
Above
Total Fat Intake in Grams
40 grams
50 grams
Below
Percentage of Calories
from Fats

8. Number of calories 40*9= 360
360 * 100 divided 2650= 1.3%
1.5 %
Below
Grams of Saturated Fat
20 grams
24 grams
Below
Grams of Polyunsaturated Fat
50 grams
40 grams
Below
Grams of Monounsaturated Fat
24 grams
22 grams
Below
Reflection Questions:
· Did you consume more animal or non-animal sources of
protein? Provide examples of each from your food log.
I consumed more of animal protein. I consumed 100 grams of
eggs and 400 grams of chicken meat.
· How does your protein intake compare to USDA
recommendations?
My protein intake is higher than the recommended amount; I
consumed 52 grams against the recommended 48 grams
· Did you consume more simple carbohydrates or complex
carbohydrates? Provide examples of each from your food log.
I consumed more complex carbohydrates than simple
carbohydrates
· What foods with added sugars did you consume?
I consumed green tea and almond butter, both with added sugars
· What sources of fiber did you consume?

9. I consumed kales which were ingredients of the Raw Mazing’s
Avocado Kale Pesto with Zucchini Noodles
· How does your fiber intake compare to USDA
recommendations?
I consumed less fiber than recommended; 25 grams against the
recommended 30 grams
· What food items did you consume that contained gluten, if
any?
I did not consume any items containing gluten
· Did you consume more saturated or unsaturated fat? Provide
examples of each from your food log.
I consumed more unsaturated fats than saturated fats- I
consumed unsaturated fats of 100 grams from the butter and 300
grams from both chicken and egg fats
· What items with Tran’s fats did you consume, if any? How
does your fat intake compare to USDA recommendations?
I did not consume any item with trans fats.
· What are the strengths of your diet? What are the weaknesses?
The variations from the recommended amounts are within the
tolerable rates. However, the food log does not have exceeding
and inadequacies.
· What are three concrete improvements you can make to
improve your health and diet?
To have healthy diets, I can lower my overall calories intake by
lowering the levels of added sugars, eat more fiber and take
more fats.
· What did you learn from completing this lab?
That my diet constituents should be accurately measured for a
balanced calorie intake
Vitamin Tracking Chart
Vitamin Name

10. Your Intake of the Vitamin (make sure to specify the unit -
grams, milligrams, IU’s, etc)
MyPlate Recommended Intake (DRI) for the Specified Vitamin
(in grams, milligrams, or other units)
Are You Over or Under Recommendation for the Specified
Vitamin?
Examples of Food Items Containing the Specified Vitamin
Vitamin A
Vitamin C
Vitamin D
Vitamin B6
Vitamin E
Vitamin K

11. Thiamin
Vitamin B12
Riboflavin
Folate
Niacin
Reflection Questions:
1. For which vitamins did you meet or exceed the recommended
daily intake level? What enabled you to meet dietary
recommendations for these vitamins?
2. For which vitamins were you below the recommended daily
intake level if any? Why do you think you failed to meet RDI
levels for these vitamins?
3. What specific changes can you make to your diet to increase
your intake for each of the vitamins that you were deficient in?

12. (Make sure that you break down this response vitamin by
vitamin, rather than providing a generic response.)
4. What did you learn from completing this lab?